CRANBERRY PISTACHIO SHORTBREAD

by

Ingredients

  • 1 cup unsalted butter softened
  • ¾ cup powdered sugar*
  • 2 ¼ cup all-purpose flour* AKA plain flour – 281 grams or 9.92 ounces
  • ¼ teaspoon salt
  • 1 tablespoon orange zest
  • ¾ cup dried cranberries chopped
  • ¾ cup unsalted pistachios* chopped

Instructions

  • In a large bowl beat together the butter and sugar until fluffy.
  • With the mixer on low speed mix in the flour, salt and orange zest until just combined. The dough will be thick.
  • Stir in the chopped cranberries and pistachios.
  • Place a sheet of wax paper or parchment paper on the counter. Take ½ of the dough, place it on the sheet of wax paper and form it into a log shape about 1 to 1 ½ inch (2-3 cm) in diameter. Roll up the log in wax paper and twist the ends. Really think of packing the log tightly as you form the log.
  • Repeat the process with the 2nd half of the dough, so you end up with 2 logs.
  • Place the logs in the fridge for at least 4 hours, or up to 3 days. Logs can be frozen for up to 2 months in a freezer container, then thaw overnight in the fridge before baking.
  • When ready to bake, preheat the oven to 325F (16FC) and line cookie sheets with parchment paper or baking mats.
  • Take 1 log out of the fridge at a time, unwrap the log and slice into cookies about ¼ – ⅓ inch thick (about 0.5 cm).
  • Place cookies 2 inches apart on the cookie sheet and bake for 14-17 minutes, or until the tops looks set and around the edges are starting to turn golden brown.

Notes

  1. This recipe doesn’t use too much sugar – which is typical of shortbread.
  2. Make sure to measure the flour correctly. Either whisk it first, spoon it into a dry measuring cup and level off the top. Or use a weighing scale for the most correct measurement.
  3. You’ll want to use shelled pistachios with the skin off.
  4. Logs can be stored in the fridge for up to 3 days before baking. Or place cookie dough logs in a freezer container or freezer bag and freeze for up to 2 months. Thaw logs in the fridge overnight, then slice and bake. Do not thaw dough on the counter because it will get too soft.
  5. Cookies can be stored in an airtight container at room temperature for up to 5 days or can be frozen for up to 2 months.
  6. Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 36 equal-sized cookies.

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